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FSMA, HACCP, and Your Compressed Air System
HACCP and Compressed Air The new rules created by the FDA to fulfill FSMA require that manufacturers must conduct a Hazard Analysis (HA) as part of the revised current Good Manufacturing Practices...
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Compressed Air: Choosing the Correct Microbial Sampling Method
ISO 8573-7:2003 as the sampling standard: The International Organization for Standardization (ISO) creates protocols, specifications, and guidelines for many measurable variables that are upheld by...
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ISO Align and Enhance ISO 22000
As per ISO 22000:2005, ISO 22000:2018 specifies the requirements for a FSMS that combines the key elements of interactive communication, system management, prerequisite programmes and HACCP principles....
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Monitoring Plans - What is the goal of your compressed air testing?
WHAT HAZARDS AFFECT COMPRESSED AIR SYSTEMS? Compressed air systems are often complicated and can be affected by a variety of risks. Contaminated intake air, inappropriate pipes or filters, leaks, or...
View ArticleWhy Your Organization Needs Standard Operating Procedures
Understanding the Standard Operating Procedure An SOP is a document procedure that ensures processes, products, and services go through the same procedure every time, leading to predictable results....
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The Impact of Oil Contamination in Food Grade Compressed Air
SOURCES OF CONTAMINATION: There are a variety of sources that can introduce oil into a compressed air system. Oil lubricated compressors, which are prevalent in manufacturing facilities, use oil to...
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Presumptive Identification of Microbes in Food Grade Air
Sources of Microbial Contamination Areas of contamination can generally be attributed to the following: the quality of air drawn into the compressor, wear particles, and storage and distribution...
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The Importance of Compressed Air and Gas Testing to Beverage Quality and Safety
Contamination of compressed air and gases used in beverage manufacturing can lead to beverage recalls, reduced product shelf life, changes in taste and appearance of products, and overall lost profits...
View ArticleHow Rodents are Threatening Your Food Safety Procedures
Whether a food warehouse, processing facility or storage facility, one of the largest threats rodents pose is the actual damage they cause to the food. Rats are capable of consuming 30 grams of food...
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Ineffective Internal Audit: Underlying Causes
Purpose What is the purpose of auditing a management system in a certified company? Internal auditing determines the robustness and effectiveness of the plant management system. Ultimately, it provides...
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Working towards smarter food safety objectives
Definitions I think the first step is to understand the difference between objectives, goals and action items.Here are some definitions according to ISO 9000:2015. A large percentage of managers and...
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Particle Contamination in Compressed Air: Choosing the right analytical...
ISO 8573 ISO 8573 has 9 parts, with one dedicated specifically to particle contamination (ISO 8573-4). Section 4 mentions liquid, viable, and non-viable particles as possible contamination in...
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SQF from Scratch: 2.1 Management Commitment, 2.1.1 Food Safety Policy
Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must...
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SQF from Scratch: 2.1.2 Management Responsibility
Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must...
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SQF from Scratch: 2.1.3 Management Review
2.1.3 Management Review These first few elements established the relationship site management needs to have with the food safety system. SQF is not just an exercise for the practitioner. First, we had...
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SQF from Scratch: 2.1.4 Complaint Management
2.1.4 Complaint Management Complaints happen. No matter how close to perfect a system may be, if the quantities are large enough, even the smallest of mistakes will ultimately reach customers....
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Managing the risks of COVID-19 in the Food Industry
In response all countries and governments issued recommendations on how people should behave in the crisis. Recommendations are based on announcements of bodies such as WHO, CDC and FDA, depending on...
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SQF from Scratch: 2.1.5 Crisis Management Planning
2.1.5 Crisis Management Planning Well…this sure got relevant in the past few months. SQF understands that businesses aren’t just going to sign yearbooks and close the doors if a disaster happens. In...
View ArticleOutside, In: Mapping Food Processing’s Pest Hot Spots
What Attracts Pests to Your Facility While food processing facilities provide ideal conditions for pests to thrive, each attractant poses its own set of challenges. From the incoming and outgoing...
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SQF from Scratch: 2.2.1 Food Safety Management System, 2.2.2 Document...
2.2.1 Food Safety Management System, 2.2.2 Document Control, 2.2.3 Records If someone says that they want to become SQF certified, what do they assume that means? A whole bunch of paperwork! These...
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